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Slow Cooker Peanut Chicken Recipe

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4.2 from 3 reviews

A creamy, flavorful Slow Cooker Peanut Chicken recipe that combines tender shredded chicken with a rich peanut and coconut milk sauce, infused with curry and spices. Perfect served over jasmine rice or in lettuce cups for a delicious, easy meal with an Asian-inspired twist.

Ingredients

Main Ingredients

  • 2 teaspoons toasted sesame oil (divided)
  • 1 ½ pounds boneless skinless chicken breasts
  • 1 tablespoon curry powder
  • 5 cloves garlic (chopped)
  • 1 small yellow onion (diced)
  • 1 tablespoon fresh grated ginger
  • 3 tablespoons natural peanut butter
  • 1 tablespoon fish sauce (optional)
  • 3 tablespoons low sodium soy sauce (or tamari)
  • 2 teaspoons monk fruit brown sweetener (or brown sugar)
  • ½ teaspoon kosher salt
  • 1 tablespoon rice vinegar
  • 2 teaspoons sriracha (add more for spicier)
  • 1 cup canned coconut milk (Thai Kitchen recommended)

Garnishes and Serving

  • ¼ cup chopped roasted peanuts (for garnish)
  • Chopped cilantro or scallions (for garnish)
  • Lime wedges (for serving)
  • Jasmine rice, lettuce cups, or cauliflower rice (for serving)

Instructions

  1. Sauté Aromatics: Heat 1 teaspoon of toasted sesame oil in a skillet over medium-low heat. Add the chopped garlic, diced onion, and freshly grated ginger; sauté for 3 to 4 minutes until softened. Stir in the curry powder and continue cooking for another 1 to 2 minutes until fragrant. Transfer this mixture to a 6-8 quart slow cooker.
  2. Prepare Sauce and Chicken: In the slow cooker, add the natural peanut butter, fish sauce (if using), low sodium soy sauce or tamari, monk fruit brown sweetener, kosher salt, rice vinegar, sriracha, remaining teaspoon of sesame oil, and canned coconut milk. Whisk everything together to create a smooth sauce. Add the boneless, skinless chicken breasts and coat them evenly with the sauce.
  3. Slow Cook the Chicken: Cook on high setting for 2 to 3 hours or on low for 4 to 6 hours, until the chicken is fully cooked and tender enough to shred easily. Occasionally scrape down the sides of the slow cooker to ensure even cooking and sauce mixing.
  4. Shred Chicken and Finish: Remove the chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks. Return the shredded chicken back into the slow cooker and stir well to coat with the sauce. Set the slow cooker to low and cook for an additional 15 minutes to let the flavors meld and the chicken absorb the sauce.
  5. Serve: Serve the slow cooker peanut chicken over jasmine rice, cauliflower rice, or in crisp lettuce cups. Garnish with chopped roasted peanuts, fresh cilantro or scallions, and squeeze fresh lime wedges over the top for a bright, tangy finish.

Notes

  • Fish sauce is optional; omit for a milder flavor or vegetarian adaptation (use tofu instead of chicken).
  • Adjust sriracha to your preferred spice level.
  • Monk fruit sweetener can be substituted with brown sugar or coconut sugar.
  • For a gluten-free version, ensure soy sauce is replaced with tamari.
  • This recipe works well for meal prepping and tastes even better the next day.

Find it online: https://cookedbygrace.com/slow-cooker-peanut-chicken-recipe/